Bibb Lettuce Salad and Curried Fall Squash and Potato Cake by Chef Matt Shalenko at June Health and Wellness, at the New Albany Fresh Stop Market
Put a spin on your fall veggies, Indian style! Chef Matt Shalenko at June Health and Wellness created a delicious curried squash and potato cake that was to die for! Pair it with his refreshing bibb salad for a complete meal!
Bibb Lettuce Salad
Makes four servings
1 lb. bibb lettuce
1/4 C each of:
Lemon Vinaigrette Dressing
Directions: Whisk together lemon juice, maple syrup, salt and pepper. Slowly drizzle in the oil until combined. Toss together with ingredients from Bibb lettuce salad and serve.
Curried Fall Squash and Potato Cake
Makes six servings
All the flavors of summer by Chef Meghan Levins (Monnik Beer Company) / Sun Valley Fresh Stop Market
Chef Meghan Levins from Monnik Beer Company prepared two delicious recipes using some of the ultimate summer flavors: peach and eggplant. This creamy gazpacho and spiced eggplant dish are perfect to prepare on Sunday and eat throughout the week. Enjoy!
Creamy Vegan Peach Gazpacho
Peaches, 3 each (peeled if preferred, pit removed)
Tomatoes, 3 each (core removed)
Bell pepper, 1 each (seeded)
Cucumber, 1 each (peeled)
Onion, ½ each
Olive oil, ½ cup
Bread (stale is ok!), 1 slice
Kosher or sea salt, see method
Vinegar (apple cider, red wine, etc.), 2 tbsp.
Chop peaches into medium sized pieces and set aside. Chop remaining vegetables and place in large bowl; sprinkle salt over vegetables and toss well (about 1 tbsp). Put vegetables in a colander and set over the large bowl; let sit for 10 minutes. Tear bread into pieces and add to the juice that has drained from the vegetables into large bowl. Add vegetables and peaches and combine well. Add half this mixture to blender and slowly drizzle half the olive oil until completely smooth (if you prefer a chunkier texture, you can use a food processor but the olive oil will not emulsify into the creamy texture). Finish with 1/2 vinegar, repeat for second batch. Stir together in large bowl and let chill 1-24 hours. Top with chopped veggies, herbs, drizzle olive oil, vinegar, etc.
Bonjan Salat (Spiced Eggplant)
Eggplant, 1 each (peeled)
Kosher or sea salt, see method
Olive oil, ¼ cup
Garlic clove, 2 each minced
Red pepper flakes, 1 tsp
Tomatoes, 2-3 each
Cinnamon, 1 tsp
Mint (fresh or dried), 1 tbsp.
Dice eggplant in medium cubes, place in a bowl; sprinkle with salt and toss; put in colander and allow liquid to run through in a sink for ten minutes (this takes the bitterness out). Dice tomatoes and reserve (can substitute for 1 can diced or pureed tomato or even neutral sauce). Rinse eggplant and dry over layer of paper towels. Add 2 Tbl olive oil to a wide skillet, heat until shimmery then add eggplant. Brown eggplant, turning continuously until slightly wilted; remove from pan. Add remaining olive oil, heat and cook garlic until fragrant, then add tomatoes. Cook tomatoes down to liquid on low heat, mashing them against the bottom of the skillet to create a sauce (add water if juice evaporates quickly); cook until tomatoes form a paste and skins are dissolved. Add mint, cinnamon and pepper flakes and cook until fragrant. Stir in eggplant and cook until soft. Serve with flat bread, pita, corn chips, topping for pasta, rice, hummus, salad, use a sandwich spread, endless uses! **Keeps for one week.
Gazpacho is like a soup but it's cold! Therefore, being a perfect summer dish. When the temperatures and humidity rise, cool off with a refreshing bowl of vegan gazpacho curtesy of Chef Michele Hill from Commonwealth Cure. We hope you enjoy!
4 large tomatoes, coarsely chopped
1/2 bell pepper
2 garlic cloves
1 celery rib, chopped
1tbsp lemon juice
1/2 sweet onion, quartered
3tbsp red wine vinegar or balsamic vinegar
1/2 tsp salt
Dash of black pepper
1 tsp fresh parsley
1 tsp fresh basil
1/4 tsp cayenne pepper (optional)
Put cucumbers, tomatoes, bell peppers, garlic, celery and pinion in food processor blend. Add vinegar, salt and pepper blend. Transfer to bowl add parsley and basil. Place in refrigerator for 30 min. Garnish with croutons and avocado. Serve with green salad.
A salad, entree, and sweet iced tea...what more could a meal need? Chef Lacy Snyder from Toast on Market at the Jeffersonville Fresh Stop Market has given us a recipe for an easy balsamic summer salad, cabbage rolls, and a peach basil iced tea. With these recipes, we've got your next dinner party ready! Enjoy!
Easy Balsamic Summer Salad
Slice all ingredients into bite sized pieces. Toss with balsamic vinegar, oil, salt, pepper.
Vegetarian Cabbage Rolls
Tomato pasta sauce
Fresh chopped basil
On a cheese grater, grate eggplant and potatoes, set aside. Chop onion. Mix onion, potatoes, eggplant, and garlic, sauté until tender. In a sauce pan, boil water and blanche 6 to 8 cabbage leaves. Fill soft cabbage leaves with potato mixture and place seam side down into cast iron skillet. Cover cabbage rolls with pasta sauce and cook covered until completely tender. Garnish with chopped basil.
Peach Basil Iced Tea
Fresh sliced peaches
Fresh basil leaves
Fill a pitcher with ice. Add peaches and a few basil leaves. Fill rest of pitcher with brewed black tea. Serve after tea completely chills
Everything but the Kitchen Sink Cabbage Soup by Chef Dianne White / Shawnee Presbyterian Fresh Stop Market
Whether you don't feel like cooking or you have leftover vegetables you don't know what to do with, throw everything into a pot to make this cabbage soup by Chef Dianne White at the Shawnee Presbyterian Fresh Stop Market. We hope you enjoy!
Kitchen Sink Cabbage Soup
1 tsp olive oil
4 cloves of garlic
1 large onion
1/2 lb. carrots
4 medium potatoes
1/2 bunch celery
1 green pepper
1/2 lb. green beans
28 oz. canned diced tomatoes
8 oz. canned crushed tomatoes
1/2 head green cabbage
6 cups vegetable broth
1/4 bunch fresh parsley, chopped
1/2 tbsp. smoked paprika
1 tsp dried oregano
salt and pepper to taste
1-2 tbsp. lemon juice to taste
Mince the garlic, dice the celery and onion. Add to a large soup pot along with the olive oil and sauté over medium heat until onion and celery are soft and transparent. While the onion, celery, and garlic are cooking, peel and slice carrots. Cube potatoes and dice the bell pepper. Add carrots, potatoes, bell pepper, and green beans to the pot followed by the diced tomatoes (and their juices) and crushed tomatoes. Stir to combine. Allow the vegetables in the pot to heat while you chop the cabbage. Chop the cabbage into one-inch strips or squares, then add them to the pot. Add the vegetable broth, chopped parsley, oregano, thyme and pepper. Stir to combine. Place a lid on the pot and bring to a boil. Once boiling, turn the heat down to medium-low and allow to simmer until the cabbage is tender. Turn off the heat and salt to taste. Start with about 1/2 tsp salt and add more as needed. Start with one tbsp. of lemon juice and add more if you want a tarter flavor.
Although the summer heat calls for light dishes that won't make you feel too full, sometimes you just need some good ole' comfort food. These two dishes will fill your stomach up with delicious flavors and vital nutrients. The whole family will love these dishes! We hope you enjoy.
Desired veggies of choice for shell
Rice and/or protein
Any additional veggies desired
You can choose whatever veggies you want to stuff (eggplant, squash, peppers, or cabbage leaves).
Cabbage: Cut the core of the cabbage from the head of cabbage with a paring knife and place the whole head in a pan that will fit it, with about 2 inches of water in it and steam over low heat until leaves soften and easily peel away from head. Remove large steamed leaves and set aside.
Other veggies: For round or oblong veggies, slice in half so they will sit like a bowl or a boat. Scoop out some of the insides with a spoon or knife leaving at least 1/2 inch of flesh inside the edges of your boat. Set aside what you scooped out for your stuffing mix. Lightly coat your boats and bowls with your choice of cooking oil and arrange them on a pan face down. Cook in a 350-degree oven for 10-15 minute. Remove from oven and flip over. Set aside.
For the filling, chop or shred the veggies you already scooped out, and sauté them along with onion, garlic, chard or kale, and any other veggies you want to use. You can add cooked rice and proteins to the filling mixture if desired. Once veggies are soft, remove from heat. Spoon filling into veggie boats or cabbage leaves (then fold or roll like a burrito or eggroll) and arrange on a pan with a lip, or a casserole dish.
You can top your stuffed veggies with sliced tomatoes, smashed potatoes, marinara, breadcrumbs, or any other toppings you like before baking. Bake at 375 for 20-35 minutes depending on size of veggies. For large veggies, you may want to cover the pan with foil. Remove from oven once they are cooked thoroughly. Serve as a main or side dish.
Roasted Beans ‘n Roots
Cut red potatoes
Fennel (and any other dense root veggies) into one inch cubes (or smaller)
Salt and pepper
Make sure all the pieces are around the same size for even cooking. Add trimmed green beans to cut roots and toss in olive or canola oil. Add big chunks of garlic, onion, bell pepper, or other favorites if you have them. Salt and pepper to taste, or sprinkle with your favorite savory herb! Roast in a 400-degree oven for 20-25 min, or until evenly roasted. Stir veggies one time during roasting.
Trying to cut back on carbs? This recipe uses cabbage leaves as taco shells and stuffs it with tons of fresh veggies. Low on the carbs but still full of flavor, try this recipe out and let us know what you think!
Veggie Stuffed Cabbage Tacos
1 large head savoy cabbage
Protein of your choice (we like sautéed tofu)
1 jar hoisin sauce
1 seedless cucumber
1 bunch scallions
1 bunch cilantro
2 large carrots
1 green pepper
1 large avocado, sliced
garnish: lime wedges, sesame seeds, chili flakes
On the stove, set a large pot of salted water on to boil. Carefully peel individual cabbage leaves from the head of cabbage until you have about 12 “cups” of varying sizes. Drop the cabbage leaves into the boiling water and blanch for about 1 1/2 minutes. In the meantime, fill a large pot of water with ice water, then plunge the cabbage leaves into the ice water to stop the cooking. When completely cool, wrap gently in towels to dry while you prep the filling. In a jar, place 3/4 cup hoisin sauce, squeeze the juice of 1 lime, then add 1/4 cup hot water. Shake firmly until combined. Place the protein in a bowl, add half the hoisin mixture, and stir to combine. Use a spiralizer to make cucumber noodles, or use a knife to cut into little sticks. Cut carrots into skinny little sticks, then use a sharp knife to slice the scallions lengthwise into long ribbons. Chop the cilantro. Put all the toppings, including chili and avocado, into individual bowls, then place on a tray with the cabbage leaves and let everyone build their own “tacos.” Serve with additional hoisin sauce and garnishes
These two recipes can be paired together for a meal or eaten separately with a bigger main entree. Both recipes include fresh, seasonal vegetable that are anything but bland. Enjoy!
Collard and Cabbage Slaw
1 red onion
1 bunch collards
½ head cabbage
½ cup apple cider vinegar
⅔ cup olive oil
2 tbsp. whole grain mustard
Salt and pepper to taste
1-½ tablespoon honey/agave (optional)
Combine onion, vinegar, mustard, honey/agave, olive oil. Season with salt and pepper. Let sit 10-15 mins, tossing occasionally until onion is wilted. Add collards, cabbage, and carrots. Chill 15 mins.
Sizzlin’ Seasonal Vegetables
3 tbsp. olive oil
4 medium garlic cloves
2 cups chopped onion
1 bay leaf
2 medium sweet bell peppers
4-5 cups seasonal vegetables
2-3 fresh tomatoes (or 14-½ oz. can tomatoes)
2 tbsp. fresh basil (or 1-½ tsp dried)
2 tbsp. fresh oregano (or 1-½ tsp dried)
½ tbsp. rosemary and/or thyme (½ tsp dried)
1-½ tsp salt
½ tsp black pepper
Fresh minced parsley for garnish
Heat olive oil in a deep skillet or Dutch oven. Add garlic, onion, and bay leaf, and sauté over medium heat for about 5 minutes. Add seasonal vegetables and bell peppers, salt, and herbs, and stir. Cover and cook over medium heat, stirring occasionally for 8-12 minutes. Add pepper and tomatoes. Cover and simmer for 5-10 more minutes are until vegetables are cooked to preferred doneness. Serve hot, warm, or room temperature and top with chopped parsley and options toppings.
Chefs Chase Barmore and Jamie Isenberg shared these recipes with us at the Old Louisville Fresh Stop Market on August 4, 2016. We hope you enjoy it!
Green Beans and Roasted Tomatoes
1 tablespoon olive oil
2 tomatoes chopped, strained
2 tablespoon minced garlic
1/2 teaspoon salt
1 ounce lemon juice
2 tablespoons balsamic vinegar
1/2 cup kalamata olives
3/4 lb. green beans trimmed
In a large skillet, sauté oil, green beans, tomatoes, and garlic for 3 min. Deglaze pan with lemon juice, and balsamic. Add salt, and kalamata olives.
Tomato and Watermelon Salad
3 large tomatoes cut into 2 inch chunks
1 pound watermelon cut into 2 inch chunks
Balsamic vinegar drizzle
Coarse sea salt
Olive oil drizzle
1 bunch Basil leaves coarsely chopped
Combine into large mixing bowl stir, and chill in fridge before serving!
Warm potato Salad with Okra
3 ears of corn, cut off cobb.
6 red potatoes steamed and quartered
1 tablespoon mustard seed
1 tablespoon cumin
2 ounce red wine vinegar
6 lady fingers cut into 1 inch pieces
1 teaspoon salt
1 ounce olive oil
1 teaspoon paprika
2 green bell peppers finely chopped
1 red onion finely chopped
2 ounce fresh squeezed lemon juice
Combine okra, potatoes in large pot, boil with salt, cook until fork tender. Mix together olive oil, vinegar, cumin, mustard seed, lemon juice, corn, green pepper, onion, and paprika. Strain potatoes and okra, then combine in large bowl with mixture, serve warm, or chill for tomorrow.
Quinoa Chickpea and Veggie Salad
Quinoa chickpea ingredients:
2 cups water
1 cup uncooked quinoa
1 teaspoon salt
Rinse the raw quinoa in a strainer under cold running water until the water runs clear. Drain the excess water. Combine the Quinoa, salt and water in a saucepan. Bring to a boil and reduce to simmer. Cover and cook for approximately 15 minutes, until the seeds are translucent and have spiraled out from each seed. Place cooked Quinoa in a large bowl and refrigerate.
2-3 ears of corn
1 cup diced fresh tomatoes
1 cup diced carrots
1 cup diced bell pepper
1/2 cup red onion
1 can chickpeas (drained and rinsed)
1 cup cucumbers
Ground black pepper to taste
1-2 teaspoons lemon juice
2-4 tablespoons extra virgin olive oil to taste
Stir Veggies into the cold Quinoa:
Drain and cool the corn, then slice the kernels from the cob. Mix in with the the tomatoes, carrots, peppers, onions, chickpeas and cucumbers, then add ground black pepper to taste. Drizzle on the lemon juice and olive oil mix to taste.
These are the recipes collected from the talented chefs who volunteer their time at our Fresh Stop Markets.